Chocolate Sauce For Coconut Crunch Cake Recipes

CHOCOLATE CAKE WITH COCONUT SAUCE

Steps:

• Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw. , Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through. , Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream.

CHOCOLATE COCONUT CRUNCH

Steps:

• Line a 20cmx20cm (7.8"x7.8") baking tin with baking parchment. Preheat the oven to 180c/350f.
• Mix together all of the ingredients except the topping ingredients in a large bowl.
• Spoon into the prepared tin and level it out - make sure it goes right to the edges.
• Place in the oven to cook for 30 minutes.
• Take out of the oven and leave to cool completely in the tray.
• Melt the chocolate over a bain marie or in the microwave in 30 seconds bursts (stir in between each burst). Stir in the melted butter and pour/spoon over the top of the cooked coconut mixture (still in the tray).
• Place in the refrigerator to set for at least 45 minutes, then take out of the refrigerator. Remove from the tray and place on a chopping board. Slice into 9 large squares, or 36 bite-size cubes.

COCONUT CRUNCH CAKE RECIPE - (4.5/5)

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla. Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined. Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut. Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

CHOCOLATE CRUNCH RECIPE

Steps:

• Preheat oven to 180C
• Mix the flour, sugar and cocoa in a large mixing bowl
• Melt the butter until runny (either in microwave or in a pan)
• Pour the melted butter into the flour mixture and mix to a crumble
• Butter a deep-sided tin, then tip the crumble mixture into it
• Use your hands or a spatula to press the crumble down to form a flat, dense cake
• Bake in the oven for 20 minutes
• Remove from the oven and sprinkle with more granulated sugar
• Allow to cool for 1 minute if you like them warm and soft, otherwise allow to fully cool for a 'crunch'

COCONUT CAKE WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 9 inch springform pan.
• In a small bowl, stir together the cake flour, sugar and baking powder.
• In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
• Beat the egg whites with the cream of tartar until they hold stiff peaks.
• Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
• Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
• Remove cake and let cool.
• For pastry cream: Scald the milk with the vanilla bean.
• Scrape the seeds into the milk and discard bean (or rinse it, let it dry and ‘plant’ it into a sealed jar of sugar. In time you’ll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
• Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
• Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
• Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
• Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
• Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
• Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
• Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
• Keep sauce warm, covered.
• Cut cake horizontally into 3 layers with a serrated knife.
• Spread ½ of pastry cream on top of bottom layer and top with second layer.
• Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
• Spread whipped cream on top and side of cake and sprinkle with coconut.
• Serve with sauce.

COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
• Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
• Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.

BLACKOUT CAKE WITH CHOCOLATE CRUNCH

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
• Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
• Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
• Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
• Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
• Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.

CHOCOLATE SAUCE FOR COCONUT CRUNCH CAKE

Steps:

• Bring cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla. Serve warm.

CHOCOLATE HAUPIA CAKE

Steps:

• 1. Make the haupia pudding first.
• 2. Heat the coconut milk, sugar, and salt in a medium saucepan over medium heat, stirring occasionally.
• 3. Mix water and cornstarch together. Slowly stir into the coconut milk, stirring constantly until it boils and thickens. Boil and stir for one minute.
• 4. Remove from heat. Allow to cool, stirring occasionally to prevent a skin from forming.
• 5. Prepare cake mix according to package directions, using the coconut milk and water. Bake in a 9" X 13" pan. Cool.
• 6. Once cake is cooled, "frost" with the haupia pudding and place in the fridge to set.
• 7. Place a medium bowl and beaters in the freezer to chill. Mix the powdered sugar and the cocoa powder together in a small bowl, set aside.
• 8. When you are ready to serve the cake, beat the whipping cream, adding the sugar mixture, until thick enough to hold it's shape. Spread over cake and serve.
• 9. Refrigerate any leftovers